Summary

Instructions

1. 1

   Arrange oven racks so two baking sheets fit. Preheat oven to 425°F (218°C) and line two baking sheets with parchment.

2. 2

   Place sliced zucchini on one baking sheet. On the second sheet, add the diced red onion, whole cherry tomatoes, and chickpeas, keeping chickpeas to one side.

3. 3

   Drizzle 2 Tbsp olive oil onto each sheet. Season each sheet with 1/4 tsp sea salt and 1/4 tsp red pepper flakes. Toss to coat, keeping chickpeas separated, and spread zucchini so it overlaps as little as possible.

4. 4

   Roast 20–30 minutes, until vegetables are very tender, tomatoes have burst, and chickpeas are golden and beginning to crisp.

5. 5

   Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions.

6. 6

   If using homemade pesto, prepare it while the pasta water heats.

7. 7

   Drain pasta, return to the pot, and toss with pesto, adding more to taste.

8. 8

   Add roasted vegetables and chickpeas to the pasta and toss gently to combine.

9. 9

   Serve topped with vegan parmesan and freshly chopped basil, if desired.

10. 10

    Refrigerate leftovers 2–3 days; reheat with a splash of water on the stovetop or in the microwave.